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maple syrup 2009

http://www.theworkshop.ca - Quick Overview of our maple syrup progress so far in 2009  
 
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theworkshopdotca (8 months ago) Show Hide
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We boil down out side to about 217F or 218F, as the temp approaches 219F the syrup starts to thicken noticibly...

Inside on the stove it can be finished more precisely...

Regardless of the temps noted, the syrup is done when it leaves a thin skin over a spoon that is dipped, and the drops form slowly....

Good Luck!
zero6269 (8 months ago) Show Hide
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How do you know how long to cook before the syrup is good? Why do you heat it up on the stove inside after you've cooked it outside? We are in southern Manitoba and are trying this for the first time. Thanks..
azh01e (8 months ago) Show Hide
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damn, I'm gonna need me some maple syrup.

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